Rest Time Calculator
Calculate optimal rest time for smoked and grilled meats based on cut type, weight, and cooking temperature.
Inputs
lbs
°F
Results
Recommended Rest Time
60 min
Minimum Rest45 min
Maximum Hold Time240 min
Carryover Rise10°F
Pull Temperature193°F
How to Use This Calculator
- Enter the cut weight in pounds and select the cut type (brisket, pork butt, steak, etc.).
- Enter the cooking temperature used.
- The calculator returns recommended rest time in minutes, minimum rest, maximum hold time, expected carryover temperature rise, and the ideal pull temperature.
- Pull the meat at the indicated pull temperature and wrap in butcher paper or foil, then rest before slicing.
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